Parchment Roasted Salmon with Olive Salsa Verde

Instructions

In a bowl, stir together the parsley, chives, thyme, oregano, rosemary, sage, capers, olives, garlic and olive oil. Season to taste with salt and pepper. Set aside.

Preheat an oven to 400F.

Dry the fish with paper towels. Rub salt and pepper on both sides of the salmon and brush with olive oil.

On a baking sheet large enough to hold the salmon, lay 18 inch wide by 2 1/2 foot piece of parchment paper. Lay the salmon in the center of the foil and place the lemon slices on top of the salmon. Cover with a matching piece of parchment paper. Fold and crimp the edges to make an airtight package. Bake the salmon until an instant-read thermometer registers 145 F, about 25 to 35 minutes.

Remove the salmon from the oven. Place the salmon on a platter and cut a long slit down the center of the parchment paper. Garnish with parsley and lemon wedges.